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These Vegan Protein Muffins are quick, easy, healthy, and delicious! All you'll need is some common ingredients, a blender, a muffin tin, and your oven.
I love making muffins for my family, especially wholesome ones. They are a cinch to make and will keep us fueled until our next meal. They help avoid bad hunger choices, too.
I'm also a big fan of quick clean up, and these muffins are perfect for that. The ingredients get tossed into a blender and poured straight into a muffin tin. No bowl, no whisk, no mess. Just bake and enjoy!
Not only are these muffins nutritious and delicious, but they're also gluten-free and oil-free. So, if you've never had blender muffins, you might want to give them a shot. They are slightly denser than your average bakery muffin, but completely moist and delicious.
Ingredients Needed
The ingredients are simple, and you likely have most of them already in your kitchen. You'll need rolled oats, non-dairy yogurt, ripe bananas, ground flax, maple syrup, vanilla extract, baking powder, baking soda, sea salt, your favorite toppings, and vegan protein powder.
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Recipe
Vegan Protein Muffins
Ingredients
- 2 flax eggs (2 Tbsps ground flaxseed + 5 Tbsps water)
- 1 ¼ cup dairy-free yogurt , unsweetened ( I used soy)
- 2 medium bananas , very ripe
- 2 cups GF rolled oats
- ⅓ cup vegan protein powder , vanilla flavor
- ¼ cup maple syrup , pure
- 1 teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- Your favorite toppings , see note for ideas
Recommended Equipment
- Muffin Tin
Instructions
- Preheat oven to 400 degrees F.
- Lightly grease 10-11 slots of a standard muffin tin. Use paper liners to keep the recipe oil-free.
- Prepare flax eggs in a small bowl, by mixing together the ground flax & water. Set aside about 10 minutes. It will thicken up and become gel-like.
- When the flax eggs are ready, add all the ingredients (except the toppings) into a high-powered blender or food processor. Blend until smooth, about 1-2 minutes. Scrape down sides as needed.
- Pour mixture into each slot about ¾ of the way full. Sprinkle each one with your favorite toppings (*Don't press the toppings into the batter. I feel like it yields a flatter muffin this way). Bake for 15-18 minutes, until lightly golden brown. Insert a toothpick in the middle of a muffin or two. If it comes out mostly clean, they are done.
- Let muffins cool for 10 minutes in the pan before transferring them to a cooling rack, then cool for another 10-15 minutes. The muffins might flatten out a little bit...it's normal. *To avoid the liner sticking to the muffin, let them completely cool before enjoying. If not using liners, gently pop out each muffin with a butter knife.
Notes
- Yield: Makes 10-11 muffins, depending on how full you fill the slots. Add a splash of water to unused greased slots to avoid smoking.
- Liners: Some muffin liners stick, so lightly grease the insides for easy release.
- Baking agents: Check that your baking powder and soda are fresh for the best rise.
- Flaxseed swap: No ground flaxseed? Use chia seeds (same amount, no grinding needed) or grind whole flaxseed in a coffee grinder.
- Toppings: Granola gives the puffiest, fanciest tops, but berries, vegan chocolate chips, nuts, seeds, dried fruit, oats, or crushed cookies are all yummy!
Andrea Whitworth
Hello Melissa,
RE: VEGAN PROTEIN MUFFINS (2017)
Can you replace the bananas with blueberries in your above recipe? If so, what is the weight of blueberries you should put in? It would be helpful to have metric version of this recipe.
Looking at the comments below this recipe I know you can freeze the above muffins but how long can you freeze them for eg up to 3 months?
I would be grateful for a reply although I'm not sure I am going to get one since the above recipe is from 2017.
Thanks for your help.
Andrea
Sam Becker
Hi Melissa! I cannot wait to try these! My mouth is seriously watering as I gather the list of ingredients to make these ☺️ you’re awesome!!
Melissa Huggins
Aww, thanks Sam! I appreciate you dropping by. 🙂
Emily
I am obsessed with this recipe! I’ve been using it for about a year now. I often double the recipe and prep a months worth of muffins for breakfast at a time and alternate the base for the season. I of course enjoy banana year round, but in fall I will use a can of pumpkin purée or applesauce and in the summer I will mash up some berries. Thanks for such a great recipe!!
Melissa Huggins
Hi Emily, I am so pleased that you love this recipe. I think it is great that you make them ahead of time for a less hectic breakfast prep. 🙂 Love that you also use different flavor bases.
Yesenia
So delicious. Not sure about the muffin still being somewhat moist in the middle.
Melissa Huggins
Hi Yesenia, I'm glad you liked them! They should be moist, but not overly so. It may be the yogurt you used is a bit watery? If so, you can cut back a little next time you make it. Thanks for giving them a try. 🙂
Elizabeth
Definitely moist muffins. I am assuming it’s ok because it’s not like it’s raw flour.
Melissa Huggins
Absolutely. 🙂
Amber Reign
Hi do you know of a uk alternative to the bobs mill protein powder ?
Melissa Huggins
Hi Amber, I don't know of specific UK brands, but I'm sure most protein powders will work. I wish I could be more help. Thank you for stopping by 🙂
Tal Ivgi
Super tasty !
Melissa Huggins
So glad you liked them! Thank you for trying them out 🙂
Idolka Salgueiro
Hi Melissa, will these work with a different vanilla vegan protein powder? I use garden of life and always have it on hand as opposed to trying to find the Bob’s one. Thank you for your time!
Iddy
Melissa Huggins
Yes, any protein powder will work for these. Thanks for stopping by! Have a great weekend 🙂
Vickie
These muffins fabulous and exactly what I am looking for when school rolls around and the 5am alarm will be set again. Is is possible to add the chocolate chips and nuts to the batter after it has already been blended? For grab and go I always end up making a mess when the ingredients are on top.
Melissa Huggins
Hi Vickie, I know what you mean! Yes, you can add it to the batter. They didn't seem to rise as much when I did that, but still really delicious. Have a lovely weekend 🙂
Michelle
can I substitute applesauce in place of the dairy-free yogurt? i like using apple sauce cause it makes for a super moist bake, but I don't want to compromise the muffin if the yogurt is meant for a higher purpose
Melissa Huggins
Hi Michelle, I haven't tried this particular recipe with applesauce, but I do love it for baking. The yogurt gives it a nice moistness too (along with the banana). If you want to give the applesauce a try, I would use less than the yogurt amount because it's more liquidy. Maybe try 3/4-1 cup instead. If the batter is dry, you can add a little more. The batter consistency should be thick, but still pourable. I hope this helps. I'd love to hear how they turn out for you. Thanks for stopping by 🙂
Mara
Any recommendations on how to make the muffins with a higher protein content? If I add an extra serving or 2 of the protein will the mixture be too dry? Maybe add some extra water if so how much water do you think? Thanks for your help!
Melissa Huggins
Hi Mara, I haven't tried it with additional protein powder, so I don't know the exact results. I would try it with one extra serving first. If the batter seems too thick, just add a small amount of non-dairy milk or water. You can also swap out 1/4-1/2 of oats for almond flour. I'd love to hear how they turn out for you. Thanks for stopping by. 🙂
Anna Lessing
Is it possible to freeze them? I'd like to make a bunch of them, and take them out the day before to always have a proteinrich snack to go. Btw the recipe sounds amazing!
Melissa Huggins
Hi Anna, yes, you can freeze them. I have a batch in the freezer now for my son's school lunch. They defrost perfectly. Thanks for stopping by. Have a wonderful week! 🙂
Cindee
This sounds so very yummy and I can't wait to make some. I do have a challenge with one ingredient, Maple syrup, as I have diet restrictions, sugar of any kind being a big no-no. I have replaced all things sugar with powdered Stevia. If I replace the Maple syrup with powdered Stevia, this will change the consistency a bit. Do you think it will too much of a significant change or not a problem?
Melissa Huggins
Hi Cindee, thank you so much! They are my son's favorite snack. I haven't made them without the syrup, but I think it would work fine. I'd love to hear how they turn out for you. Have a great weekend! 🙂
Mara
I think they make a liquid stevia. Almost certain I’ve seen it in the grocery store 🙂
Coral
So easy and they taste amazing! Thank youuuuu!
Melissa Huggins
YAY! Thank you for making them. Have a wonderful weekend!!! 🙂
Siobhan
Hi Melissa,
I'm new to protein powders and was wondering if you have advice on what to use here in Ireland? I see BOb's Red Mill don't deliver, but I have no idea on what to look for in a decent one! Love your recipes! Thanks!
Matt
These muffins look amazing!! We absolutely love Bob's products, and appreciate you letting us know about the protein powder. We don't have kids right now, but frequently go on hikes and these would be PERFECT before, during or after!
Thanks for the recipe, will try soon!
Mari
Oh, my kids will love this! 🙂 Thank you for this great recipe, one can never have to many healthy, vegan muffin recipes!